National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Dahi was prepared using cow and caprine milk and the experiment was carried out to assess the quality Dahi during storage from two distinct species of milk. The cow samples were collected from Dairy farm, KVAFSU, Hebbal, Bengaluru and caprine milk samples were collected from Sinchana goat and sheep farm, Marenahalli village (Bengaluru Rural District) and Yashodhavana Goat Farm (Mysuru) were used. The Dahi prepared were incorporated with different level of Bioactive peptides (BAPs) to studied their antibacterial and antioxidative role during storage as a index for storage stability. The Dahi prepared from cow was used as a control and the caprine milk Dahi was incorporated with different level of β-casein hydrolysed Bioactive Peptides (BAP’s) were 1.0, 1.5 and 2.0 per cent respectively. The prepared Dahi samples were used to evaluate their quality of the Dahi were physical, chemical and microbiological parameters. It was found that the caprine milk Dahi incorporated with β-casein hydrolysates of BAPs were optimised to the level of 1.5 per cent were found statistically significant (p<0.05) with control and other samples. It extends their shelf life up to 4 days compare to control was 3days at room temperature 27º C).
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